Go Back
+ servings
Print Recipe

2-Ingredient Paleo Chocolate Frosting (plus TWO other ways to use it!)

Vegan chocolate frosting made with only two ingredients: coconut cream and dairy free chocolate chips! This paleo, dairy free 2-ingredient chocolate frosting is SO easy to whip up and doubles as a paleo chocolate mousse recipe or even a chocolate fruit dip. You'll make this one again and again!

Course Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Vegan
Cuisine American
Keyword 2-ingredient chocolate frosting, dairy free chocolate frosting, paleo chocolate frosting, vegan chocolate frosting
Prep Time 8 hours
Total Time 8 hours
Servings 8 servings
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 1 (15 ounce) can coconut cream or full-fat coconut milk
  • 1 1/2 cups dairy free chocolate chips

Instructions

  1. Drain all of the liquid from the coconut cream and reserve each in two separate containers: one for the liquid and one for the coconut cream. Chill both containers in the refrigerator for at least an 1 hour.
  2. Add chocolate chips and a pinch of salt to a small pot and place over low heat. Stir until melted. Alternatively, you can place the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring in-between until chocolate is completely melted.
  3. Transfer melted chocolate to a medium bowl and whisk in the cold coconut cream (not the reserved liquid) until completely smooth. Cover with plastic wrap and place in the fridge to harden at least 2-4 hours or until hard and cold. You can also do this portion a few days ahead of time and refrigerate.
  4. When chocolate is hard and cold, use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. If the mixture is too hard to whip, add a couple of tablespoons at a time of the reserved coconut cream liquid to the mixer and beat until it comes together and resembles frosting.
  5. Use immediately on a cake or cupcakes or pour into small mason jars to use as chocolate mousse or into a medium bowl for a fruit dip. Makes about 2 cups of frosting.

  6. Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.

Recipe Notes

If you opt to use full fat coconut milk, we suggest refrigerating the can ahead of time so that the cream and liquid separate nicely.